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Black Bean & Roasted Tomato Salad

I often get in a dinner rut... especially when it comes to side dishes! All too often, I just prep the main course, and do a simple green salad on the side, or steamed broccoli. (Not that there's anything wrong with those vegetables, but a girl can only eat so much salad! It starts to get old.) While it's super easy to open a bag of tater tots or chips (and my hubby sure won't complain), I also try to keep our dinners on the healthier side. IMG_9092 Enter: Black Bean & Roasted Tomato Salad. This is a great protein-packed veggie side that's not your usual salad! Tender black beans are combined with sweet roasted tomatoes, green onions, and a citrusy dressing. A sprinkle of feta cheese adds a little extra zing. It tastes great cold or at room temperature, so it's easy to make a big batch and eat from it all week long. The hardest part is roasting the tomatoes. Combine about 2 cups of halved cherry tomatoes in a baking dish, and drizzle with olive oil. Sprinkle with salt, pepper, and a bit of sugar, and roast at 350*F for 40 minutes. I used half yellow and half red tomatoes to add a little extra color. IMG_9088 After the tomatoes are roasted, it's just a matter of mixing everything together! Black beans, green onions, lemon zest & juice, and the tomatoes. Toss it all together, and top with feta cheese upon serving. IMG_9090 We enjoyed this as a simple side dish, and I also enjoyed the leftovers over spinach the next day for lunch. I'm also planning a burrito-style wrap with the last of it!


Black Bean & Roasted Tomato Salad

Yield: 4-6 servings

  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • salt & fresh ground pepper pepper, to taste
  • 1-2 teaspoons sugar
  • 2 14-oz cans black beans, rinsed & drained
  • juice & zest from 1 lemon
  • 2-3 green onions, diced
  • ½ cup crumbled feta cheese


1. To roast the tomatoes, place them in a baking pan. Drizzle with olive oil, and sprinkles with salt, pepper, and sugar. Roast at 350*F for 40 minutes, tossing a few times throughout.

2. To make the salad, combine black beans with roasted tomatoes, lemon zest & juice, and green onions. Serve topped with feta cheese.

Source: adapted from Annie's Eats

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Roasted Vegetable Medley

The next few blog posts will be devoted to the Thanksgiving (aka a foodie's DREAM holiday!) I don't know about you, but the turkey is not my favorite thing on Thanksgiving. In fact, I think there have even even been a few years when the turkey doesn't even make it onto my plate! I am all about the side dishes and desserts. IMG_5312   When you think of a green vegetable side dish, the most common culprit is probably the green bean casserole. While it's good, I thought I'd try something new with a Roasted Vegetable Medley that incorporates many of my favorite green vegetables. Roasting vegetables really brings out their flavor and a little bit of sweetness. These veggies are tossed in a lemon-olive oil-parmesan coating when they are finished, and they are delicious! The recipes states that it serves 12, but my husband and I definitely ate more than our fair share! Start out by prepping your veggies - broccoli, green beans, brussels sprouts, mushrooms, carrots, and onion. You could omit any of these if you don't care for them, or add your favorite that's not included. Toss them with a bit of olive oil and spread onto a couple baking sheets.  


  Roast at 425*F about 25-30 minutes, until tender and just a bit crispy.


While they are roasting, mix up the olive oil coating - just a mix of olive oil, Parmesan cheese, lemon juice, lemon zest, salt, and pepper.  


  When the veggies are done, add them to a serving bowl and stir in the olive oil coating. Such an easy dish, and so tasty!   IMG_5312 P.S. Leftover roasted veggies make excellent salad toppings! ________________________________________________________________________________________________

Roasted Vegetable Medley

Servings/Yield: 10-12 servings
  • 2 cups fresh broccoli florets
  • 1 lb. fresh green beans, trimmed
  • 1 lb. fresh mushrooms, halved
  • 16 fresh brussels sprouts, halved
  • 2 medium carrots, cut into 1/4-inch slices
  • 5 garlic cloves, sliced
  • 4 tablespoons olive oil, divided
  • ½ cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 tablespoon grated lemon peel
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Method Preheat oven to 425*F. Combine all veggies with 2 tablespoons olive oil in a large bowl; toss to coat. Divide between two 15x-10-inch pans. Roast 25-30 minutes or until tender, stirring occasionally. Combine 2 tablespoons olive oil with Parmesan cheese, parsley, lemon juice, lemon peel, salt, and pepper. When vegetables are done, toss with oil mixture in serving bowl. Serve warm. Source: adapted from Taste of Home November 2013